Blueberry Lemon Scones – a delicious recipe with unbleached flour, flour, baking powder, salt, sugar, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F.
2
Sift together flour, baking powder, salt and sugar; mix in a large bowl. Cut in butter using a pastry blender or 2 forks. The butter pieces should be coated with flour and resemble crumbs. Add lemon zest.
3
In another bowl, mix cream and egg; add to flour mixture. Mix just to incorporate, do not overwork the dough.
4
Toss blueberries in flour, then fold into batter. Drop large tablespoons of batter on an ungreased cookie sheet lined with parchment. Sprinkle scones with sugar in the raw to coat tops.
5
Bake for about 15 - 20 minutes until lightly browned. Serve hot or warm.
6
(Enjoy! Can be warmed the next day in the microwave oven- 15-20 seconds, if there are any left!).
623
kcal
Calories
33
g
Fat
72
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 cups unbleached flour, plus more, flour, for rolling berries, 1 tablespoon baking powder, 1 teaspoon salt, and more.
Yes, Blueberry Lemon Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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